Work on the potatoes: cut larger potatoes in half, leave smaller ones whole.

Place potatoes in a medium pot; cover with water and place over high heat with lid on pan.

When water boils, add salt; cook potatoes with lid off 10-11 minutes until tender.

To make the apple sauce: place a second medium pot over low heat; add applesauce and cranberry sauce; stir to combine and gently heat through, 10 minutes.

To make the stuffing: toast bread and butter heavily (1/2 tablespoon per slice); chop into small cubes and reserve.

Put a medium skillet over medium-high heat; when hot, add olive oil and sausage; brown and crumble sausage with a wooden spoon; add in onions and celery; season with poultry seasoning, salt, and pepper; cook 5 minutes.

Add in bread and stir to combine; dampen the stuffing with chicken broth and turn to combine.

Turn off heat and cover pan loosely with foil.

Back to the potatoes: drain cooked potatoes and return to hot pot; smash with sour cream, butter, and bacon; season with salt and pepper (if they are too thick, thin them out with a splash of milk or broth).

Make the gravy: preheat a medium skillet over medium heat; add in 2 tablespoons butter and let it melt; whisk in flour; cook 1 minute.